an-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples

an-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor

an-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor

an-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology;

an-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor

an-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor

an-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

an-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography

an-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
     
an-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors

an-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis

A method for the detection of hydrocarbon pollution in soils by headspace mass spectrometry and pattern recognition techniques. Peres Pavron J. L. et al., Anal. Chem. 2003 75, 2034-2041.

Application of headspace-mass spectrometry for differentiating sources of olive oil. Marcos Lorenzo, I. et al. Anal. Bioanal. Chem. 2002, 374, 1205-1211.